Ingredients
-
12
-
2
-
1/4
-
1
-
1/2
-
2
-
1
-
1/2
-
1/4
-
2
-
-
-
-
-
Directions
Emeril’s Stewed Black-Eyed Peas, This recipe is posted by request. The original recipe belongs to Emeril Lagasse.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
1
Done
|
With a Sharp Knife Score the Fat on the Ham Hocks 1/4-Inch Deep. |
2
Done
|
Heat the Vegetable Oil in a Large Heavy Stockpot Over Medium High Heat. |
3
Done
|
Add the Tasso and Cook, Stirring Often, Until Heated Through, About 3 Minutes. |
4
Done
|
Add the Onions and Bell Peppers and Cook, Stirring Often, Until Softened, About 4 Minutes. |
5
Done
|
Add the Ham Hocks, Garlic, Salt, Pepper, Cayenne, and Bay Leaves. |
6
Done
|
Cook, Stirring Often For 2 Minutes. |
7
Done
|
Add the Black-Eyed Peas and Chicken Stock. |
8
Done
|
Bring to a Boil Over High Heat. |
9
Done
|
Reduce Heat to Medium Low. |
10
Done
|
Simmer Uncovered Until the Peas Are Tender, About 45 Minutes to 1 Hour, Stirring Often and Skimming Off Any Foam That Forms. |